• YOM KIPPUR
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EREV YOM KIPPUR TUESDAY, OCTOBER 4

Yom Kippur Shir Chadash Service
5:30 – 7:00 PM

Kol Nidrei Formal Service
8:00 PM – 9:30 PM

YOM KIPPUR WEDNESDAY, OCTOBER 5

Young Families Service
9:00 – 9:30 AM
SummerStage at Central Park

Morning Yom Kippur Formal Service
10:00 AM – 12:00 PM
With abbreviated Yizkor
SummerStage

Morning Yom Kippur Formal Service
10:00 AM – 12:00 PM
Fifth Avenue Sanctuary

Study Session: Rabbi Lawrence A. Hoffman
“Who Shall Live and Who Shall Die”: Really?
12:30 PM – 1:30 PM
Greenwald Hall

Study Session: Dr. Joel Hoffman
Do Only the Wicked Suffer? Reward, Punishment and the Hidden Message of the High Holidays
12:30 PM – 1:30 PM
Beth-El Chapel
This Study Session will not be livestreamed, but will be recorded and available later On Demand.

Study Session: Warren Klein, Bernard Museum Curator
Through the Archives: Our Crowd
12:30 PM – 1:30 PM
Wise Hall
This Study Session will not be livestreamed, but will be recorded and available later On Demand.
Click here to learn more about the speakers.

Teen Service
12:30 – 1:30 PM
SummerStage

Avodah
2:00 – 3:00 PM
Fifth Avenue Sanctuary

Family Service
2:00 – 3:15 PM
SummerStage

Yom Kippur Afternoon, Memorial & Concluding Services
3:30 – 6:00 PM
Fifth Avenue Sanctuary

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ALL ABOUT LATKES
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About the event

ALL ABOUT LATKES

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The first Chanukah culinary creation was of Italian design: ricotta cheese balls fried in olive oil.

They did not catch on.

The Jews of northern Europe tried coarsely milled buckwheat pancakes cooked in chicken or goose fat.

That concoction also failed to gain traction.

Finally, 1,600 years after the miracle of miracles, the humble potato crossed the Atlantic from
Peru . . . and Chanukah found its flavor!

But even with the essential ingredient in hand, Jews — ever inclined to bicker about food — still quibble about what makes the perfect latke:

Should the potatoes be grated or shredded?

Topped with applesauce or sour cream?

Thick and creamy or thin and crispy?

Discerning Chanukah epicureans long to know.

Two millennia of latke evolution continues with:

Jake Cohen, cookbook author and Jewish food influencer
Leah Koenig, freelance writer and cookbook author
Sophie Rand, co-founder Luxe Latkes
Jeffrey Yoskowitz, food entrepreneur and Jewish food expert

Moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.

Free
Tasting Included!

 

 

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At Temple Emanu-El, we encourage our members, young and old, to gather in an atmosphere both warm and awe-inspiring, as we share our moments of joy as well as our times of sadness, immerse ourselves in the richness and beauty of our tradition, and act upon our tradition’s values in the world around us.
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